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Spoon Bread Tamale Pie Recipe

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This recipe for Spoon Bread Tamale Pie, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Cooper
Added: Sunday, August 12, 2007


1/4 c. olive oil
1 1/2 lb. ground chuck
1 c. chopped onions
1 clove garlic, minced
1/2 c. chopped green pepper
2 1/2 c. diced tomatoes
1 (12 oz.) whole kernal corn
1 tsp. salt
1 1/2 tbsp. chili powder
1/4 tsp. black pepper
1/2 c. corn meal
1 c. water
1 c. pitted olives
1 1/2 c. milk
1 tsp. salt
2 tbsp. butter
1/2 c. cornmeal
1 c. grated cheddar cheese
2 eggs, lightly beaten

In oil in skillet, brown beef, then add onions, garlic, and green pepper, stirring until onion is golden. Stir in tomatoes, corn, salt and chili powder. Simmer 5 minutes. Stir in 1/2 cup corn meal mixed with water. Cover and simmer 10 minutes. Add olives, then turn into a 3 qt. casserole.
Heat milk with 1 tsp. salt and butter. Slowly stir in 1/2 cup corn meal and cook, stirring until thickened. Remove from heat and stir in cheese and eggs. Pour over meat mixture and chill in refrigerator. Bake at 375 F. for about 1 hour, 30 minutes.
Note: If made up before dinner and not chilled, you need to bake only for 30-40 minutes.




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